Everyone loves a soft-centred rich chocolate cake. Often called Chocolate Coulant, it is perfect served with vanilla bean ice-cream or with some poached pears or butterscoth sauce. It also works well paired with candied orange and grand marnier or simply warmed raspberries.

Chocolate Coulant Recipe

You can use this recipe to make smaller individual versions but it is also a good recipe for a large dense chocolate cake which is what we did. Just make sure you take it out when still a bit wobbly in the centre so you get that lovely soft gooey moment in the middle!

Method

In a different bowl whisk the eggs and sugar till light and fluffy then add to the melted chocolate mixture.

Sieve the flour and add grind a little black pepper in, then mix it all into the wet mixture using a spatula being careful to not over mix.

Butter and put a little sugar in the tin / ramekins if making individual ones. Add the mixture to 3/4 of the way up the side of the tin.

Cook for 8-10 minutes for the small ones and 12-15 mins for the big cake. Make sure you don’t overcook but leave it a little wobbly in the centre.

After cooking leave to cool for a few minutes then carefully invert the cake(s).

Serving Ideas

If you are doing a dinner party then the individal ones are a fantastic option as they present so well and can be decorated to look beautiful on the plate.
Good combinations with this rich chocolate dessert are:

Topics

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